Boiled Dish of Stuffed Eggplants
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Boiled Dish of Stuffed Eggplants". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Boiled Dish of Stuffed Eggplants. Split medium-sized eggplants and stuff the cuts with salt to remove any bitterness they have, then boil them until they are cooked, then take them out and place them in cold water. Then take a head of garlic, clean it and pound it in a mortar with a little salt and cold breadcrumbs, a little sifted flour, a little murri and a little cilantro juice. Then squeeze the water out of the eggplants and hollow them out [preceding 4 words missing in published Arabic text], removing its flesh ["fattiness"] and its little seeds. To the contents of the mortar add whole peppercorns, cinnamon and powdered lavender. Fry for all six eggs, or as many as the dish will take, and beat all very well. Take egg yolks [apparently from boiled eggs] and stuff the eggplants with this, and save some of the stuffing. Then cover them with flour and fry it in fresh oil until browned. Boil eggyolks and also fry them a little, then arrange the eggplants in a dish spread with citron leaves, and pour the stuffing over all parts of the dish, cut up the eggyolks and garnish the dish with them and "eyes" of citron, mint and rue [leaves], then sprinkle with extraordinary spices and present it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on February 25, 2020, 8:51 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact